The perfect Salmon Recipe

This glaze salmon is made by pan searing the fish until beautifully golden, then serving by drizzling the homemade Garlic Ginger Sauce on top. The flavors of the garlic and the ginger permeate the fish and make it delicious and juicy.

Ways to cook Salmon

You could bake the salmon by drizzling the sauce over it before sending it in the oven, or you can cook it in the skillet and pour the thickened glaze on top as you serve it. Either way, this salmon glaze gives the salmon a very lovely Asian flare, with just a hint of ginger and garlic in it, we loved it!

Garlic Ginger Glazed Salmon

Ingredients for Garlic Ginger Glazed Salmon:

For this recipe use a skinned and de-boned salmon. Wild is best, but farm raised will work too. Be careful not to overcook the wild salmon, otherwise, it will be very dry.

For ginger, you can use either fresh and grated ginger or dry ginger, both work the just as good.

Garlic Ginger Glaze

The main ingredients in the glaze are the ginger and garlic, so do not omit those. Without it, it’s just not the same.

How to make Ginger Garlic Glazed Salmon:

Combine all liquid ingredients in a saucepan, add grated ginger and pressed garlic. Mix and bring to a boil, simmer until thick.

Season the fish on both sides with pepper. In a skillet heat oil over high heat, add the salmon and cook until golden on both sides.

Transfer the salmon fillet to a serving dish and drizzle the sauce over top. Eat hot, right away.

Salmon season calls for salmon recipes!

Salmon season’s here! Yay for fresh fish and quick and delicious dinners! This Ginger Garlic Glazed Salmon will rock your taste buds in more way than one!

Last fall my husband started a new job, so he was working late every day and had no time for fishing, but this year he’s gone fishing several times already and has brought at least one fish every time. Nothing beats fish that’s as fresh as the one you catch yourself. What are your favorite salmon recipes?

Ingredients

Garlic Ginger Glaze

Instructions

Combine all liquid ingredients in a saucepan, add grated ginger and pressed garlic. Stir, bring to a boil on medium-high heat and allow to simmer until the glaze is reduced and thickened, about 10-15 minute.

Meanwhile, sprinkle the fish with cracked black pepper on both sides. Heat the skillet with minute tablespoon oil over high heat, add the salmon and cook until golden on both sides, covering with lid in between.

Transfer the salmon fillet to a serving dish and drizzle the sauce saucepan. Eat hot, right away.

In case it is perhaps maybe not homade this really is a superb recipe and also also your sauce it’s not the same! I have been shifting the recipe in your home and made an Asian model having a hot broccoli slaw to consume top!

I’d like to know if this can be baked as a previous person asked, but no answer has come forth as yet and Nadia asked 3 years ago. So, could you please notify if this can be baked as it sounds quite delicious.

my husband is indifferent about fish (but I love it, especially salmon), so he wasn’t too excited when he saw I had salmon out to make for dinner… preparing it this way, I got praise that “this salmon is delicious!” needless to say, I was shocked and pleased. So easy and tasty, this is definitely a keeper!

Made this for dinner this evening. This recipe is simple, tasty and healthy. The fish really only needs a little drizzle of glaze so there’s ample amount leftover. I’m using the remaining glaze for my baked tofu tomorrow!

What? I thought salmon season passed. Anyhow, I will be trying this when I crave for salmon. We stocked up in September with fresh caught wild king salmon from Astoria and froze it for the fall and winter.

Well now it probably has now, but a week before I posted the recipe my husband was still catching fish 🙂 But hey, stores have salmon year round 😀 Although it sounds like you’ll be good for a while with your fresh-caught-frozen salmon 😀